A comforting, oven-baked pasta dish made with everyday cupboard staples, this corned beef pasta bake is rich, hearty, and full of flavour. Tender macaroni is tossed in a savoury tomato-based sauce with corned beef, garlic, and vegetables, finished with a subtle kick from garlic chilli paste and topped with melted cheddar cheese. Baked until golden and bubbling, it’s the ultimate family-style dish that’s both nostalgic and deeply satisfying.
Corned Beef Pasta Bake
Corned Beef Pasta Bake
A hearty corned beef pasta bake in a rich tomato sauce with a hint of chilli, finished with a golden, cheesy topping—simple, comforting, and full of flavour.
- Author
- RoniB's Kitchen
- Prep Time
- 25 minutes
- Cook Time
- 50 minutes
- Servings
- 4
- Category
- Main
Ingredients
- cooking oil
- 200g macaroni cooked as per packaging
- 5 cloves garlic minced
- 1 onion finely sliced
- 1 can corned beef
- 2 tsp RoniB's Kitchen Extra Hot Garlic Chilli Paste (add more if desired)
- 1 can chopped tomatoes
- 1 tbsp tomato paste
- 1 red bell pepper thinly sliced
- 200g chestnut mushrooms sliced
- Juice of half a lemon
- fish sauce to taste (substitute with salt)
- crushed black pepper to taste
- grated cheddar cheese
Directions
- Pre-heat oven to 180C.
- Heat oil in a pan.
- Add garlic and onions until fragrant.
- Add the corned beef and break it up.
- Mix in the garlic chilli paste, cook for about 5 minutes.
- Add the bell pepper and mushrooms. Mix well. Cook for about 2 minutes.
- Add the chopped tomatoes and tomato paste. Bring to boil then lower heat and simmer covered for about 30 minutes or until sauce has thickened.
- Season with fish sauce (if using) or salt and crushed black pepper.
- Add lemon juice.
- Add cooked macaroni. Gently mix.
- Tranfer macaroni mix in a baking pan and top with grated cheddar cheese. The more the better. Bake for about 15-20 minutes until cheese has melted.
- Serve.